Raymond Blanc has set the benchmark for the UK hospitality sector for decades, with many chefs and waiters benefiting from his Oxfordshire hotel and restaurant Le Manoir aux Quat’Saisons’ inspirational development and training practices.

Having begun his career as a simple cleaner, Blanc has experienced many facets of the hospitality industry, and has a clear vision for what constitutes good service.

Speaking ahead of the launch of his latest book and TV series Kitchen Secrets, at a Chef's Congress hosted by Restaurant magazine and Nestle CHEF, Blanc spoke about the service secrets that keep Le Manoir on top of the industry.

For more ideas on what constitutes good service, see this month’s edition of Restaurant magazine, out on 23 February.

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Raymond Blanc has set the benchmark for the UK hospitality sector for decades, with many chefs and waiters benefiting from his Oxfordshire hotel and restaurant Le Manoir aux Quat’Saisons’ inspirational development and training practices.